نتایج جستجو برای: carbohydrate staple markets
تعداد نتایج: 105970 فیلتر نتایج به سال:
Previous research indicated that the performance of interorganizational processes in electronic markets and hierarchies is influenced by eight factors: stakeholders, competition, information technology, market network (re)design, risk, process (re)design, information, and trust. This paper focuses on the inter-organizational processes related to the settlement (clearing) of cross border Euro pa...
Improved consumer addressability in electronic markets allows vendors to send focused promotional messages to specific customers, facilitating a targeted advertising approach that we call “narrowcasting”. We characterize a rational consumer’s market participation decision and identify a narrowcasting firm’s optimal targeting decision when buyers face nontrivial search costs. In the special case...
Electronic intermediaries enable and support electronic markets with their services. This paper provides a framework based on industrial dynamics theory, for the analysis of the influence of electronic intermediaries on the performance of markets. We define five market performance indicators based on the analysis of 10 well-described cases from the literature on electronic markets that were set...
With the advent of the Internet, we have seen existing markets transform and new ones emerge. In this paper, we contribute to the understanding of this phenomenon by developing a unified theory about the role that IT plays in affecting market information, transparency and market structure. In particular, we introduce a new theoretical framework which uncovers the process and the forces that, to...
Negotiation can be regarded as playing a game with certain rules. If the rules change, the game has to be played differently. Compared to traditional markets, electronic markets can have fundamentally different characteristics such as cost structure or the level of transparency. These differences have already stimulated the tremendous success of one breed of electronic market negotiations: auct...
The ethanol industry has experienced tremendous growth during the past decade. Ethanol production occurs as a result of fermentation of the soluble carbohydrate fraction of grain (starch). As a result, significant quantities of distillers dried grains (with or without solubles) is produced as a by-product of the ethanol industry. It is expected that the quantity of distillers dried grains with ...
Six pigs were used to evaluate the influence of three separate modalities on contaminated wounds. Full-thickness skin wounds on the abdomen were contaminated with 10(4) or 10(5) Staphylococcus aureus and then closed with one of three methods. The three closure modalities included (1) a new absorbable staple (Insorb) placed in the subcuticular tissue, (2) a braided Vicryl suture, and (3) percuta...
Short-Term Outcomes of Sleeve Gastrectomy for Morbid Obesity: Does Staple Line Reinforcement Matter?
BACKGROUND Stand-alone laparoscopic sleeve gastrectomy (LSG) has been found to be effective in producing weight loss but few large, one-center LSG series have been reported. Gastric leakage from the staple line is a life-threatening complication of LSG, but there is controversy about whether buttressing the staple line with a reinforcement material will reduce leaks. We describe a single-center...
Breadfruit (Artocarpus altilis) is a traditional fruit tree of 15–30 m tall in Oceania. The species staple crop for food security the tropics. Tree loss from tropical windstorms, together with transition toward high-density planting has driven an interest dwarf phenotype species. Information on dwarfing rootstocks breadfruit currently limited. aim this study was to assess performance growth lak...
Abstract Finger millet (Eleusine corocana) is a staple cereal grain available in most parts of Africa and India but it an underutilized neglected product. It has low-glycemic index with some nutraceutical advantages. This study aimed to determine the physicochemical characteristics bread made from wheat finger (FM) composite flours. Wheat flour was blended FM at 10%, 20%, 30% 40% levels for pro...
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